Add the peas to a large mixing bowl and cover with hot water straight from the kettle. Leave them to one side to thaw while you carry out the next steps.
Cook the spaghetti as per packet instructions.
Meanwhile, pick the mint leaves off the stalks and add them to a food processor along with the spinach and thawed peas. Peel the cloves of garlic and add them to the food processor along with the juice from both of the lemons, walnuts, extra virgin olive oil, almond milk and generous pinches of salt and pepper. Blitz until smooth then transfer the mixture to a saucepan on a low-medium heat and heat through for 3-5 minutes.
Drain the spaghetti then add it to the pea mixture and stir through until evenly coated.
Divide the spaghetti between 4 bowls and top with a crumbling of vegan feta over the top. So quick and delicious!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
400g / 14.1oz spaghetti, or gluten-free option
3 Comments
I agree, what about the peas? And can I use frozen Spinach?
Hey Anna! The peas go into the food processor with the spinach. Yes you can definitely use frozen spinach! 🙂
how good is it?
I wanna know others opinions before I try this recipe tonight for my fam.